This lemon meringue pie is refreshing, tart, rich, and luscious, just like Grandma’s, except it is loaded with whole food nutrition, and a flavor that tastes truly delicious all the way down to your toes. Look for Meyer’s lemons if you can, for the very best pie! The filling is uncooked, to preserve the authentic lemon flavor, anti-oxidants vitamin C and bioflavonoids. Instead of lemon juice, the filling uses lemon zest and ALL of the fresh lemon pulp. This zest, peel, blend method uses the whole lemon, and it’s quicker than squeezing all that lemon juice, so that every bite of this pie excites your senses and nourish. Let’s forget about those empty-calorie, tasteless store-bought pies and taste a real pie! If you use the zero-glycemic sweeteners suggested, it will leave your blood sugar and metabolism in balance. You’ll need both a food processor and a blender. Makes one amazing 10-inch gluten-free lemon meringue pie. You’ll want to eat the whole thing! For more Paleo Desserts, see my website PaleoDesserts.com!

Ohhhhh! It’s very rich, very lemony, and very yummy, with blended lemon pulp, coconut milk, and beaten egg whites on top.

Zest the lemons into any blender. Then peel them with with a knife to remove the superficial white pith, leaving the juicy pulp. Slice them and seed them with the tip of a knife, holding the slices up to a light to see the seeds. Place lemon slices in the blender. (This peel and blend method method is quicker than squeezing lemon juice, and has the advantage of getting ALL the delicious pulp.)

Add to the blender the orange zest, sweetener, vanilla, salt and coconut oil. Liquefy completely until very smooth. Sweeten to taste if desired.

In a shallow nonstick pan over medium heat, stir the agar into the coconut milk. Cook and stir gently for 2 to 3 minutes, until it is bubbling and gummy, and the flakes begin to dissolve. Do not overcook the coconut oil or it will get oily. Add the cooked agar mixture to the blender immediately and blend well to remove any lumps.

Pour the filling into the baked crust. Refrigerate 1-3 hours to cool and thicken.

Meringue Topping:

Preheat oven to 350 degrees. In a large glass or stainless steel bowl, use an electric mixer to beat egg whites until foamy. Add sugar gradually, and beat until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Use a rubber spatula to form designs and peaks in the surface.

Bake for 10 - 12 minutes, or until meringue is kissed with golden brown.

Cool away from any drafts for 2 hours. Then cover and refrigerate until serving. You may garnish with thinly sliced rounds of lemon if desired. Store in the refrigerator.

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